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wire shelf 2 - 3 inches from the top element. Leave the door open to the stop position and watch carefully to
avoid burning the toppings. NOTE: Oven-glass dishes should not be exposed to direct broiler heat.
When the function and the temperature controls are set to BROIL only the top element heats at full power. Be
sure to leave door open to stop position only, as shown in the figure 1 on page 14. Set the broiling rack in
the drip pan on the wire shelf in position 2 or 3 (see pag. 7) so that the food is few inches from the top ele-
ment. For thick foods such as chicken parts place the shelf in position 1. If necessary, the broiling rack can
be inverted in the pan. The broiling rack shields the fat drippings from direct heat, reducing spattering,
smoking and possible flaming. Always use the shallow pan when broiling any fatty foods.
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Since fish is non-fatty it can be broiled directly on shallow pan. Broil until it flakes easily with a fork. Thin
fillets need not to be turned.
FOOD
WEIGHT OR
THICKNESS
APPROX. TIME
(Turn at half time)
Beef Sirloin, Porterhouse
Steak
1- 1
1
/
2
in.
Rare 12 - 15 min.
Medium 16 - 18 min.
Beef Flank Steak, Filet 3/4 - 1 in.
Rare 10 - 12 min.
Medium 13 - 16 min.
Hamburger 1 in. Medium-well 15 - 18 min.
Pork Chop 3/4 - in. Well 18 - 22 min.
Fish Fillets, Steak
(See note)
1/2 - 1 in. 10 - 16 min.
Chicken Piece, Broiler-
fryer
3 - 4 lb.
40 - 50 min. until juices run clear when fork-tested
and no pink when cut.
Bacon, Sausage, Links or
Patties
Up to capacity of broil-
rack.
10 - 15 min. for crisp bacon, well-done sausage.
SUGGESTED BROILING TIMES
2
USING THE CONTROL AND SETTING THE MODES
5718104900 AD679/699 GB 15-03-2001 9:28 Pagina 15